Grilled Octopus with Garlic Potatoes
Freeze, slow-simmer or 'frighten' it: tender octopus has many paths. Grilled with alioli and paprika, a classic of Spain's coast.
40 min
Medium
Española
2 servings
The story behind
There's a flavorful argument over how to tenderize octopus: some swear by freezing it first to break down the fibers, others by slow simmering, while in Galicia cooks traditionally 'frightened' it by dunking it three times in boiling water. What no one disputes is that octopus needs that pre-treatment, because its muscle is dense with collagen and, untreated, stays rubbery. Once cooked and tender, it hits the grill only to char the surface and pick up the smoky note that boiling can't give. Grilled octopus belongs to Spain's coastal kitchens, where seafood is honored with minimal technique. Alioli, its classic partner, was born in the Mediterranean as an emulsion of garlic and oil, in its purest form without egg, bound by sheer mortar work. The baby potatoes soak up that garlicky sauce and balance the deep flavor of the sea. A final dusting of paprika, sweet or hot, is the Galician touch that stains the plate red. Serve at once, while the embers still perfume the octopus and the potatoes glisten with oil.
Instructions
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1Boil or roast the baby potatoes until they are tender and golden brown.
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2Heat a grill pan or skillet over high heat with a splash of olive oil.
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3Sear the octopus tentacles for 2-3 minutes on each side until the outside is crispy and charred.
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4Plate the octopus and sprinkle with smoked paprika and sea salt.
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5Arrange the potatoes on the side and top each one with a dollop of aioli.
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6Garnish with fresh greens and serve immediately.
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